Executive Sous Chef: Lead Culinary & Banquet Operations

DoubleTree Salt Lake; Salt Lake City (UT); On-site; USD 90,000 - 120,000; Full time

Job summary

DoubleTree Salt Lake is seeking an Executive Sous Chef to lead the Culinary staff for hotel restaurant, bar, banquets and functions. You will ensure quality, supervise F&B teams, plan menus, and manage budgets to meet productivity and guest satisfaction goals.

The role requires overseeing daily operations, maintaining sanitation and safety, and coordinating with other departments to optimize guest experiences during diverse service periods, including evenings and holidays.

Qualifications

• Minimum eight years’ experience in the culinary field or equivalent combination of education and experience.

Responsibilities

• Hire, train, schedule, support, review, discipline and terminate employees.
• Train and manage all Food & Beverage associates.

Skills

Culinary leadership

Supervisory experience

Front of House training

Team management

Budgeting and cost control

Tools

Spreadsheets

Word processing

Email

Job description

DoubleTree Salt Lake is seeking an Executive Sous Chef to lead the Culinary staff for hotel restaurant, bar, banquets and functions. You will ensure quality, supervise F&B teams, plan menus, and manage budgets to meet productivity and guest satisfaction goals.

The role requires overseeing daily operations, maintaining sanitation and safety, and coordinating with other departments to optimize guest experiences during diverse service periods, including evenings and holidays.